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Serves : 4
Preparation time : 25 mins
Cooking time : 40 mins
300g dried salted fish
20g peeled and cubed unripe green mango, from 4 small mangoes
1½ teaspoons chili powder
2 tablespoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 onions, peeled and sliced
2 teaspoons minced ginger
1 tablespoon minced garlic
6 green ginger-length chilies, halved lengthwise
2 sprigs curry leaves
250g grated fresh coconut, coarsely ground
2 tablespoons oil
1 teaspoon mustard seeds
¼ teaspoon fenugreek
2 dried red chilies, cut into pieces
1 onion, peeled and sliced
Method for Cooking Salt Fish Mango Curry:
Soak the salted fish in water for 10 minutes to remove some of the salt. Drain, then cut into small cubes.
Place the fish, mango, chili, coriander, turmeric and cumin powders, onions, ginger, garlic, green chilies, curry leaves and water into a large saucepan. Cover and cook over medium heat until the fish is soft and flakes easily with a fork, about 15 to 20 minutes.
Stir in the grated coconut and cook until the gray thickens, about 5 to 10 minutes.
Meanwhile, in a separate pan, heat the oil and stir-fry the mustard seeds, fenugreek and dried chilies until aromatic. Add the onion and stir-fry until it browns lightly.
Transfer the mixture to the simmering fish curry, stir to mix well and remove from the heat. Serve with rice.